Crustless Quiche Recipe

Looking for a breakfast or just something that will snack the time away? Making quiche without crust will do both without adding much to our waistline.

As I recently have a little time, I was browsing on the internet yesterday. Trying to find new, fascinating tips, inspirational meals that I’ve never used before, to astonish my loved ones with. Hunting for a long time yet couldn’t come across lots of interesting things. Right before I wanted to give up on it, I came across this yummy and simple treat simply by chance. The dessert looked so delicious on its photos, that called for quick action.

It absolutely was easy to imagine how it is made, its taste and how much my husband will probably love it. Actually, it is extremely simple to please him in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyhow, I visited the page: Suncakemom and simply followed the step by step instuctions that were coupled with impressive graphics of the operation. It just makes life much easier. I could suppose it is a bit of a effort to shoot photos in the middle of baking in the kitchen as you may typically have sticky hands so I seriously appreciate the commitment she put in to build this post and recipe conveniently implemented.

Having said that I am inspired presenting my very own recipes similarly. Many thanks the concept.

I was tweaking the original recipe create it for the taste of my loved ones. I’ve got to tell you that it was a terrific success. They enjoyed the taste, the thickness and enjoyed getting a treat such as this in the middle of a hectic week. They basically requested even more, more and more. So the next time I am not going to make the same mistake. I am likely to twin the quantity to keep them pleased.

The crustless quiche recipe recipe originally from SunCakeMom.

Dice or slice the bacon, pancetta or lardon.

On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.

We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.

When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.

Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.

Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.

Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.

Pour filling into the pie baking form.

However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.

Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.